Tonight was my turn for cook for the whanau. Given the extreme abundance of tomatoes on the vines outside, frittata seemed like a good idea. Frittatas are awesome, 'cause you can literally throw anything into them. Also good if you have a fair few eggs to use up. This one was cheesy, tomatoy and YUM! Needs to be served with a salad though, to balance the cheese... I always feel a bit lazy, making frittata, but as with an omelette it's one of those simple meals that are actually really tasty and always well-received.
1 cup cooked pasta (leftover from night before is ideal)
4 tomatoes, chopped
good handful basil leaves, torn up
clove garlic, chopped fine or crushed
2 tbsp extra virgin olive oil
1 tsp lemon juice
1/4 cup milk
1/4 cup parmesan cheese, grated
salt & pepper
2 tbsp butter
1/4 cup chedder cheese, grated
extra parmesan, grated
Mix pasta, tomatoes, basil, garlic, oil and lemon juice in large bowl. Add eggs, milk, first lot of parmesan, salt and pepper.
Heat butter in large pan (needs to be one that can go under the grill, so avoid ones with plastic handles). When piping hot, add eggy-tomatoy mixture. Cook for about 8 minutes, lifting edges from time to time, to allow uncooked egg to slip underneath.
Sprinkle chedder and extra parmesan on top, place under hot grill for about 5 minutes, or until golden and puffy.
Remove and allow to stand for 5 minutes. Serve with a salad and perhaps a little relish.
This is so adaptable - replace tomato with some chicken, mushroom and bacon, for a completely different flavour. Or stir through some pesto. Zucchini, kumara (cooked and cubed), pumpkin (also cooked), chilli, olives... You get the point. ;)